Braciole al Ragu, or thinly sliced beef rolled around a filling of parsley, pecorino cheese, pine nuts, and golden raisins and served with a fresh tomato sauce, is a mainstay in southern Italian cooking. This comforting dish of tender beef can also be made with veal and is delicious served alongside a fresh fennel salad or with a side of sautéed escarole. Hearty but not too heavy, this dish would be a nice addition to your next Sunday evening dinner with friends and family.
Braciole served with a shaved fennel salad
(To view this recipe, click on the blue blog post title above)
Braciole al Ragu
Ingredients:
- * Recipe Courtesy of Mami Camilla Cooking School*
- 8 thin slices of beef or veal
- Salt
- Black pepper
- 1 clove garlic, thinly sliced
- 3 tablespoons fresh parsley, chopped
- 50 grams pecorino cheese, grated
- 50 grams pine nuts
- 50 grams raisins
- Olive oil
- 1 small yellow onion, chopped
- 1200 grams canned peeled Italian tomatoes, crushed
- 100 milliliters white wine
Directions:
- Flatten the beef (or veal) slices with palm of your hand; sprinkle with salt and pepper. Distribute garlic evenly along beef slices; sprinkle with parsley, pecorino cheese, pine nuts and raisins. Roll the meat; secure with toothpicks or tie with cooking twine. Set aside.
- In a frying pan, heat oil over high heat 1 minute or until hot. Add onions; sauté 2 minutes. Add meat; brown over medium/high heat. Add wine and tomatoes; stir. Reduce heat to low.
- Cook for 30 minutes or little more. Remove meat from sauce; slice each meat roll or serve whole.
Tagged: beef, braciole, braciole al ragu, culinary school, externship, garlic, Italy, Mami Camilla cooking school, parsley, pecorino cheese, pine nuts, raisins, Sorrento, southern Italy, tomato sauce, veal
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